2 cups Montreal stork spice
Ready cure curing salt ( 20 g per 1 kg of meat)
2.5 kosher salt or coarse salt
5 oz white sugar
Mix all dry ingredients in mixer
Then rub dry mixer into meat on inside and out side
Pour remaining dry mixture on top of pork shoulder ensuring meat is completely covered
Place meat in container on a rack that allows liquid to drain off off
On top of meat place a clean dry cloth
On top place a rubber container that will hold 20- 30 lbs of water ( used for weight to press meat)
Place in fridge or cool place like a fruit cellar for ten days
Remove and wash of all dry mixture in cold water and soak for 4 hours in the cold water in rubber container used for weight
Remove meat from water and place meat in new cold water and soak over night for at least 8 hours
Remove meat and pat dry with clean cloth
Place meat in smoker preheated to 130 degrees F set damper at 1/4 open and 2 oz Apple chips
Dry meat for 48 hours
Set smoker to 140 degrees F and smoke meat raising temperature 20 degrees every 30 minutes until reaching 180 degrees F
Lower smoker temperature to 100 degrees F and smoke for 30 days rotating meat from top to bottom every other day
Remove and wrap in cheese cloth and hang in 38-45 F ( fridge or fruit cellar)
Will keep for 1 year
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